Name: Orange Creamsicle Pie
Ingredients: 1 1/2 cups graham cracker crumbs (about 10 full sheets, pulverized) (vanilla wafers work too); 1/4 cup sugar (white or brown, I’m not the boss of you); Pinch of salt (don’t skip this, it makes the sweet stuff taste better); 6 tablespoons butter, melted (salted or unsalted, whatever’s in your fridge); Optional: 1 tablespoon orange zest (if you’re feeling extra); 1 cup fresh orange juice (please, for the love of all things holy, squeeze it yourself); Zest from 2 oranges (before you juice them, obviously); 1 can (14 oz) sweetened condensed milk (the full-fat stuff, this isn’t the time for dieting); 8 oz cream cheese, softened (leave it out for at least an hour); 1 cup heavy whipping cream; 1/4 cup powdered sugar; 2 teaspoons vanilla extract (the real kind, not that imitation nonsense); 1 package (3 oz) orange-flavored gelatin (yes, the one that rhymes with “hello”); 1/4 cup boiling water; Optional: 2-3 drops orange food coloring (if you want that vibrant orange look); 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; Orange slices for garnish (candied if you’re fancy, fresh if you’re not); Optional: orange zest for sprinkling

Description

So last summer I was hit with this mega nostalgic craving for those orange creamsicles from the ice cream truck – you know, the ones with the vanilla ice cream inside and the orange popsicle outside? I was also supposed to bring a dessert to my friend’s cookout the next day, and I thought, “Why not turn that flavor into a pie?” After a few tries (and one spectacular failure that we don’t talk about), this Orange Creamsicle Pie was born. It’s creamy, dreamy, with that perfect balance of tangy orange and mellow vanilla that takes you straight back to childhood summers, but in a grown-up form that’ll make everyone at the table think you’re some kind of dessert wizard.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs (about 10 full sheets, pulverized) (vanilla wafers work too)
1/4 cup sugar (white or brown, I’m not the boss of you)
Pinch of salt (don’t skip this, it makes the sweet stuff taste better)
6 tablespoons butter, melted (salted or unsalted, whatever’s in your fridge)
Optional: 1 tablespoon orange zest (if you’re feeling extra)

For the Filling:

1 cup fresh orange juice (please, for the love of all things holy, squeeze it yourself)
Zest from 2 oranges (before you juice them, obviously)
1 can (14 oz) sweetened condensed milk (the full-fat stuff, this isn’t the time for dieting)
8 oz cream cheese, softened (leave it out for at least an hour)
1 cup heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla extract (the real kind, not that imitation nonsense)
1 package (3 oz) orange-flavored gelatin (yes, the one that rhymes with “hello”)
1/4 cup boiling water
Optional: 2-3 drops orange food coloring (if you want that vibrant orange look)

For the Topping:

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Orange slices for garnish (candied if you’re fancy, fresh if you’re not)
Optional: orange zest for sprinkling